Corn and Potato Chowder ~ adapted from Iowa Girl Eats

1 head cauliflower, chopped and washed
5 c chicken broth
1 T olive oil
1 clove garlic, minced
1/4 c milk
1 t salt
1 large carrot, diced
1 stem celery, diced
3 c frozen hash brown potatoes
2 c frozen sweet corn
1/2 lb bacon, cooked and chopped

In large stock pot, bring chicken broth to boil. Add cauliflower, cover and cook until just fork tender (3-4 minutes). While cooking, heat olive oil in a medium skillet over medium high heat. Add garlic and cook just until fragrant (1-2 minutes). Transfer broth and cooked cauliflower to a blender when tender. Add milk and garlic with olive oil and blend until completely smooth (2 minutes). Return to stock pot over low heat.

In skillet used to sauté garlic, add carrot and celery. Sauté until tender (5 minutes), add more oil as needed. Add to stock pot along with frozen hash browns. Cover and cook 10 minutes over medium high heat. Add corn and heat just to boiling, season with salt to taste. Ladle into bowls and top with chopped bacon. Serves 8.

Cheesy Cauliflower Bites ~ adapted from The Table

1 raw medium cauliflower, cut into florets (aprox. 2 cups)
1 egg
1 egg white
1/2 c plain Panko bread crumbs
3/4 c mild cheddar cheese
1 t minced garlic
1 t dried basil
1/2 t dried oregano
1/2 t dried parsley

Preheat oven to 400.

Place 1/2 inch water in a medium pot and bring to boiling. Add cauliflower, cover and reduce heat to a simmer for 5 minutes. While cauliflower is cooking, place remaining ingredients in large bowl.

Drain cauliflower and transfer to food processor. Pulse until finely chopped, but not puréed. Add cauliflower to bowl and mix well to combine. Scoop cauliflower mixture with small cookie scoop or spoon and place on baking sheet.

Bake 20-25 minutes or until lightly golden. Remove from baking sheet and sprinkle with salt, if desired. Serve with ketchup or ranch dressing. Makes 25 cauliflower bites.


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